Editorial Board   Guest Author

Mr. McDowell

Marc McDowell

Executive Chef, Makena Beach & Golf Resort

Since his appointment as Makena Beach & Golf Resort's Executive Chef in October 2010, Chef Marc McDowell has revolutionized the resort's culinary program, with creative menu development, providing expert direction and training to the resort's culinary team, and overseeing food production in the resort's four restaurants and catering department.

Trained at the prestigious Culinary Institute of America, Hyde Park, New York, Chef McDowell has a background in French cooking, specializing in a fusion of exotic herbs and spices with fresh Hawaiian ingredients to create new flavor profiles for the palette. His professional experience includes senior culinary positions at the Grand Wailea Resort, Maui and most recently as the Executive Sous Chef at the Ritz Carlton in Kapalua, Maui.

Chef McDowell's passions for foods that are fresh and wholesome have inspired at Makena a new focus on seasonal offerings that are served in their peak window of freshness. In addition, since his arrival, the kitchens at Makena have baked their own breads and make their own sauces, stocks, soups and salad dressings due to his classic “made-from-scratch” approach to food preparation. “I want the Makena food experience to be beautiful and delicious,” says McDowell, “Not only do I want our guest to experience favorable and quality food but I want to develop my culinary staff's sensibilities to fresh ingredients, fresh flavors, and a fresh outlook on cooking. My mantra is “Fresh! Fresh! Fresh!”

Chef McDowell is also a Certified Master Gardener having developed a resort herb garden featuring a wide selection of 90 exotic herbs, 100 plus vegetables, and over 8 varieties of butterfly flowers. His plans for Makena also include the addition of an aquaponics garden, a combination of aquaculture (raising fish) and hydroponics (growing plants without soil). This new sustainable method of farming is being recognized worldwide as an exceedingly viable method of food production.

To top it all off, Chef McDowell also has a passion for garde manger skills and techniques. He delights guests to intricate carved fruit presentations and spectacular ice carvings that can be found at the resort's famed Sunday Brunch. Chef McDowell remains active in the community working with high school students to set up gardens. He hopes to one day have a Farmer's Market right in the resort's parking lot for which these students can sell their locally-grown produce.

Big dreams and ambitious goals keep Chef McDowell constantly engaged with his staff, local farmers and suppliers, restaurant guests and other members of the community. He says, “The opportunity to lead the culinary team has unleashed my creativity and opened new doors to my love for sustainable farm-to-table eating, a love that I hope to inspire in those around me.” And with his infectious can-do attitude, it is hard not to be inspired.

Mr. McDowell can be contacted at 808-875-5850 or mmcdowell@makenaresortmaui.com

Coming up in October 2020...

Revenue Management: Maximizing Profit

Hotel Revenue Management continues to evolve at a blistering pace. Driven by technological innovation and new distribution channels, there are some dynamic opportunities for expansion in this fast-growing field. The technology is primarily designed to help revenue managers further refine their operations and pricing models to maximize hotel profit. For example, hotels can't be all things to all people, so a key strategy is to precisely identify their target audience. By employing geo-targeting techniques and analyzing behavior such as previous bookings, on-property purchases and online shopping practices, there is an increased capability to define guest demographics. By segmenting customers in more specific ways, hotels are able to create more personalized experiences which, in turn, allow managers to optimize their room rates. It is also an effective way to fulfill the unique needs and preferences of the individual. Another methodology is to consistently monitor the competition's pricing strategies. There are software tools that analyze a competitor's current rates, and then allow a hotel to make its own pricing adjustments. It is also a useful means to conduct forecasting models. Other technologies that are being integrated into a revenue manager's toolkit include Artificial Intelligence in the form of automated algorithms, and Voice Recognition (VR) for data inquiries, rate changes, and booking behavior. Predictive and analytic software programs are also being leveraged to provide more forward-looking data, instead of the usual reliance on historical performance. These metrics allow managers to be more proactive - rather than reactive - with their revenue strategy. The October issue of the Hotel Business Review will examine these developments and report on how some leading hotels are executing their revenue management strategies.